Chicken Pot Pie

Warm fillings make pie the perfect comfort food for winter. Items that are in season now — potatoes, greens, lamb, beef, chicken, apples and root vegetables — all work so well in the various forms of pies. Whether you are handy at making a crust or opt for the ready-made variety, it’s what’s inside that make these treasures of the winter table.
By | January 01, 2010

Instructions

In a large pot, heat oil over medium heat. Brown chicken thighs, then carefully add water or chicken broth. Bring to a boil. Reduce heat to a simmer. Cover and cook till chicken is fall-off-the-bone tender, about 40 minutes.

Remove thighs from broth and set aside to cool. Add carrots, onion and celery to cooking liquid. Simmer until vegetables are soft, about 4 minutes. In a small saucepan, heat 4 tablespoons of oil or butter. Whisk in flour to make roux. Add rough to vegetables and broth. Cook over medium heat until mixture thickens, whisking constantly. Add milk.

Remove skin from cooled chicken. Pull meat from bones. Shred and add to vegetable mixture. Add poultry seasoning and season with salt and pepper. Stir in frozen peas.

Place bottom crust in 10” pie plate. Spoon in chicken mixture. Place top crust and crimp edges. Cut 3 vents into crust. Brush with egg wash and sprinkle crust with parmesan cheese. Bake at 350° until crust is golden brown, about 40 minutes. Cool for at least 20 minutes before serving.

About this recipe

This is one of my favorite cold-weather dinners — and I love it left over. If you don’t feel like chopping the veggies, a half of a bag (about two cups) of frozen diced vegetables works just fine. You can certainly use a homemade crust. But I like to keep a ready-made crust on-hand with the other ingredients, because you never know when you’ll be in the mood for a last minute chicken pot pie.

WINE PAIRING courtesy of Wine Market, 4700 Spottswood—Match up this pot pie with a rich and full-bodied Chardonnay to echo the creaminess of the filling. Trefethen "Double T" Chardonnay, Napa, 2008 $17 • Buehler Chardonnay, Russian River Valley, 2008 $17

BEER PAIRING, courtesy of Boscos Brewing Co. Growlers available at 827 S. Main St. and 2120 Madison Avenue—A growler of Boscos Midtown Brown served with this dish is certain to leave you full and happy. The complexity depth of flavors in this ale, ranging from caramel to coffee to hazelnuts, will find complementary flavors with the chicken, the crust, and the peas and celery in the pot pie.

Ingredients

  • 2 ready-made pie crusts (such as Pillsbury)
  • 1 tablespoon vegetable oil
  • 6 chicken thighs
  • 1 1/2 quarts water or chicken broth
  • 2 carrots, peeled and diced
  • 1/2 onion, diced
  • 2 ribs of celery, diced
  • 4 tablespoons all-purpose flour
  • 4 tablespoons butter or vegetable oil
  • 1/4 cup milk
  • 1/2 cup frozen peas
  • 3 tablespoons flat leaf parsley, chopped
  • 1/2 teaspoon poultry seasoning
  • salt and pepper
  • 1 egg beaten with 1 tablespoon of water
  • 2 – 3 tablespoons grated parmesan

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